I"m just gonna put the chicken in a pan, pour a stick of melted butter on top and then pour a mixture of Parmesan cheese, pork rinds, and seasoning over the top. I'll crunch the pork rind mixture together in the blender first so it's fine like bread crumbs.

Here's something similar that we like - mix some Frank's Red Hot Sauce with mayonnaise, or you can use a packet of Ranch or Italian salad dressing mix if you don't like it hot, then thin with a bit of cream - dip the chicken pieces into the mayo mixture, then roll firmly into a mixture of half crushed pork rinds and half parm cheese (the green can kind is fine) and bake at 400* til done. It's crispy goodness!

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It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~

Here's something similar that we like - mix some Frank's Red Hot Sauce with mayonnaise, or you can use a packet of Ranch or Italian salad dressing mix if you don't like it hot, then thin with a bit of cream - dip the chicken pieces into the mayo mixture, then roll firmly into a mixture of half crushed pork rinds and half parm cheese (the green can kind is fine) and bake at 400* til done. It's crispy goodness!

That sounds wonderful!! I don't have any of the Frank's Red Hot Sauce but I do have some of the Frank's Wing Sauce...I'm sure that will work just as well. What a great idea. Thank you so much...

Do you place the chicken on a rack to bake or flat on the pan?

__________________Courage doesn't always Roar - Sometimes it is the quiet voice at the end of day saying I will try again tomorrow.

& not messy like frying on the stove top. I set the oven to 350 put in my pork rind coated chicken parts (last time they were drum sticks-less expensive) after about an hour, i upped the temp to 475 and took off the alum foil cover to crisp up the outside. I had to fight myself not to eat them all in one sitting. Love & Profits: FLATFERENGHI

i put all my spices in the egg mixture. put in whatever spices u like. i garlic everything to death. i also abstain from adding salt in cooking or at the table. besides there is enough salt in the pork rinds. the rest u know. FF

Coat each chicken breast w/the garlic butter and then coat in the mixture in the ziplock bag. Put the chicken breasts back into the garlic butter (in the baking dish) and bake for 1 hr. or until cooked through. Absolutely delicious!!
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My comments on the recipe: It didn't get crispy like I was hoping. I've never used almond flour as a coating before. I suspect that almond flour either doesn't crisp up, or the fact that it was "stewing" in a whole stick of butter. The coating turned out sort of gloppy, but very tasty. I also cranked the oven up to 375 during the last 20 mins of cooking but it didn't really help it crisp up.

I used a whole cut up chicken and didn't have nearly enough coating even though I doubled it to begin with. I had to make double the amount again to finish coating my pieces. And when I got to the last piece the coating had turned into little fatty balls, due to the butter. I think if I were to make this again I would dip the chicken into a small dish of melted butter, and then dip into a small dish of coating mixture. Shaking it in a bag just makes a gloppy mess.

So like you, ChickenLady, I am still in search of the perfect oven fried chicken recipe.

I like to use a combo of mayo and egg on the chicken. I crush the pork rinds up really well, and place them in a pie plate. Season with pepper, gran garlic, powdered onion.You don't need salt if using pork rinds or Parmesan. I press the chicken into the crumbs on the plate, to get the "breading" to stick better. To get really crisp chix, try oven frying: put a bit of butter or peanut oil (about two tablespoons) in the baking pan and turn up over to 400-450. When oil sizzles, place the chicken into the pan. Do not crowd. Let it cook for about 20 minutes to half an hour-- flip the chicken and reduce the heat down to 350. (at the point you could also transfer the chix to a pan with a rack-- less grease, crispier chix.)
Cook for another 45 minutes.

I've also been known to do it the Southern way: Follow the above instructions-- but fry the chix first till brown on all sides, then place in pan with rack, bake at 350 for 45 min to 1 hour.

Oh, and if you *brine your chicken overnight, then dry it very thoroughly* before cooking, the breading sticks much better. The other thing that helps is letting it sit on a rack before cooking--let it dry out a bit.

I wish I could eat pork rinds. My first experience with pork rinds was years ago. The smell makes me really . But I went ahead and tried to use them anyhow and it was unedible to me. I've tried different brands, too. I just can't do pork rinds.

I wish I could eat pork rinds. My first experience with pork rinds was years ago. The smell makes me really . But I went ahead and tried to use them anyhow and it was unedible to me. I've tried different brands, too. I just can't do pork rinds.

To MY taste buds, if you mix the pork rinds half & half with the Parm cheese (green can kind) it kind of negates that smell/taste that some find objectionable - but if you can't get past the smell of them when you're crushing/using them that might still be a no-go.

You CAN use all Parm cheese, you just have to lower the oven temp 25* and watch it closely because it will brown up faster than when mixed with PR.

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It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~

All parm would be easier! I've tried to like pork rinds, I just can't get past that smell and greasy taste (and texture). I tried using them ground up in things but I can't get over the flavor. There aren't many foods I don't like but these just don't agree with me for some reason.

My personal favorite is a mix of equal amounts of almond meal, parmesan and pork rinds, If you don't like it why not make bread crumbs out of low carb bread and roll mayonaissed chickenup in them? I used to do that in the pre lc days.

Just made this tonight!! Dh loves it, I do too. The chicken came out very tender. I may add more Frank's to the mayo next time. I made chicken breast. Very moist. This is a keeper. Thanks Char!! PS I love they way they turned golden brown.

Just made this tonight!! Dh loves it, I do too. The chicken came out very tender. I may add more Frank's to the mayo next time. I made chicken breast. Very moist. This is a keeper. Thanks Char!! PS I love they way they turned golden brown.

no, I didn't. I did put it on some parchment paper...it did brown on the bottom too. I baked them convection at 325 degrees which is the same as bake regularly at 350 for about 20 minutes. I don't think it would hurt if you did turn them. In fact, I will be reheating them for dinner tonight, will probably turn them.

Esther, that really sounds good! I reheated them tonight, although, wasn't able to do it in the oven...but the microwave. That chicken was the most moist I have ever had...!!! It is my new recipe now. Do you mix a chipotle chile and mayo together for your recipe? Do you mind sharing? TIA...